Short Paste


Short Paste (Pastry)

Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie. It does not puff up during baking because it usually contains no leavening agent. It is possible to make shortcrust pastry with self-rising flour, however.
Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie.

Portion Size:6-8


250 gm Plain Flour
Pinch Of Salt
110 gm Butter/Margarine
75 ml Water


1. Sieve together the flour and salt.
2. Rub in the margarine to a sandy texture.
3. Make a bay and add the water.
4. Mix to a firm paste.

Short paste must not be over-worked or it will become tough.

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